Coffee Butter Cookies Recipe
A rich and buttery Coffee Butter Cookies Recipe featuring a delicate espresso flavour, melt-in-your-mouth texture, and bakery-style finish—perfect for coffee lovers and dessert tables.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder optional, for slightly lighter texture
- Optional: powdered sugar for dusting or melted dark chocolate for dipping
Instructions
Prepare the Oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter & Sugar:
- In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
Add Wet Ingredients:
- Mix in the egg and vanilla extract until fully combined.
Combine Dry Ingredients:
- In a separate bowl, whisk flour, espresso powder, salt, and baking powder.
Make the Dough:
- Gradually add dry ingredients to the butter mixture. Mix just until combined.
Chill the Dough:
- Cover and refrigerate dough for 30 minutes for best texture and minimal spreading.
Shape Cookies:
- Scoop dough into 1-tablespoon portions, place on baking sheet, and gently flatten.
Bake:
- Bake for 10–14 minutes until edges are lightly golden but centers remain soft.
Cool & Finish:
- Cool on tray for 5 minutes, then transfer to rack. Dust with powdered sugar or dip in chocolate if desired.
Notes
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Coffee Flavour Tip: For stronger coffee taste, use espresso powder instead of instant coffee.
- Variations: Add chocolate chips, toasted nuts, or brown the butter for deeper flavour.
- Make-Ahead: Dough can be refrigerated for 24 hours or frozen for later use.